Very often people would ask me how to make a salad that is actually filling. Most of us make a healthy salad and feel hungry only an hour later. If that is the case, these tips might be helpful.
A salad doesn’t mean you’re just throwing in a bunch of greens in a bowl with some olive oil. It takes more to make a healthy filling salad.
Basically, there are some steps or rather layers you could follow to make sure your salad is both healthy and filling.
- First, choose your lettuce. This can be anything from romaine to spinach or arugula.
- Next you will need to add a protein. For non-vegans, this would be (grilled) chicken or cooked eggs. For vegans: beans, lentils or quinoa are great to add. These are obviously just a few examples.
- Next, choose a vegetable you like such as cucumber, tomato (although both are scientifically speaking a fruit.), peppers, broccoli, alfalfa sprouts, carrots, onion or corn.
- Time for a bonus! Add some nuts, seeds or olives. Even fruit if your digestion can handle the combination.
- And of course, finish with a dressing (preferably with a healthy fat). Olive oil, lemon juice, vinegar or tahini are always good basic dressings where you can’t go wrong.
Crispy corn salad
- Cook Time: 10 mins
- Total Time: 10 mins
- Yield: 2 1x
- Category: salad
- Cuisine: vegan, plantbased, healthy, glutenfree
Scale
Ingredients
- 200 grams of organic corn or a cup of quinoa, buckwheat or lentils
- 1 red bell pepper
- parsley, as much as you like
- ½ avocado
- ½ onion
- 2 teaspoons of capers
- 2 tomatoes
- ½ cucumber
- 3 teaspoons of sunflower seeds
- 1 teaspoon of olive oil
- 1 teaspoon of apple cider vinegar
- a pinch of Celtic sea salt
Instructions
- Mix all ingredients a bowl and the salad is ready. This corn salad is crispy, fresh and very easy for when you are on the go.
photos by the green creator (c) (copyright)
